You could alternative chicken with bulgogi, bibimbob, or scallion-seafood pancakes. On top of the chicken, they have a small menu of Korean dishes. Noisy enough that kids are clearly welcome, and Bon Chon an enormous projector that makes this a spectacular spot for wings and Ravens games. At even the first dinner service, it was bouncing with a 20s crowd - salted with a few tables of salt-and-pepper hair. Most tables, some high tops, some seats at the bar.
The restaurant has a modern, clean design. I get the idea that the franchise got heat from the central Bon Chon company. The Rte 40 restaurant offered "Old Bay" and "honey-hot" flavors for a few weeks this summer, but those are gone now. My other advice is to ask for the pickled radish side dish because crunching radish cubes can cool down your mouth. My advice is order half-and-half or even one-quarter spicy (if they'll do that). The garlic-soy is actually mild, and the spicy starts at fiery delicious, then can become just too much to handle. The only issue is that spicy hot can just be really, really hot. I just think they're more meat-to-crisp.) Those are my favorite ratios of meat to crunch, although the wings are superb. We order wings and "strips" - which are thin slices of white meat. You'll get a bowl of pickled white radish cubes. Their chicken comes incredibly crisp, and there is skill in everything from that chicken to the coleslaw.īon Chon's chicken comes in spicy or a soy-garlic. It is usually less oily and more crunchier than other boneless chickens.Bon Chon has been frying up chicken for more than a year now, and it's one of the happiest places to return - although their missing "local options" make it harder to return as often as we could.īon Chon is a pleasure. Old-style chicken (tongdak or yennal-tongdak) where the whole chicken is deep fried in oil with light breading, and a popular frying style in the 1970s.īoneless chicken (sunsal chicken) is boneless chicken that is fried similarly to regular bone-in fried chicken. Honey chicken is based out of a soy sauce that is more thicker, sweeter, and stickier due to the honey mixed in. They either have a light sweet sauce covered on top as well, making the chicken more flavorful. Green onion chicken (padak) is fried chicken that is topped with a large amount of thinly shredded scallions or green onions. Soy sauce chicken (ganjang chicken) is fried chicken coated in sweet and savory soy sauce, and it has hints of garlic which makes the perfect combination. Half-half (ban-ban) is the combination of original fried chicken and seasoned fried chicken, and it is one of the most popular ordered items on the menu. Sweet-and-spicy or seasoned chicken (Yangnyeom-chicken) is coated with a sweet and spicy gojuchang sauce that helps compliment the fried chicken. Korean fried chicken is often a small or medium sized chicken as younger chickens have tender meat. The basic fried chicken flavors would be plain fried chicken (huraideu-chicken) and sweet-and-spicy or seasoned chicken (yangnyeom). With a crunchy, light breading on the outside and the chicken meat being tender, it is the classic chicken to eat. Korean fried chicken is a whole culture in itself as both non-Koreans and Koreans experience a whole new world.
Original fried chicken (Huraideu-chicken) is the most basic fried chicken. There are varieties of Korean fried chicken that are the most popular and well known in current times. Most popular franchises would be BB.Q Chicken, Pelicana Chicken, Bonchon chicken, and more. This explains how there are thousands of Korean fried chicken restaurants and franchises in South Korea. And thus, the yangnyeom chicken was born.ĭuring the Asian financial crisis in the 1990s, there was a spur of fried chicken restaurants as laid off workers would open their own restaurants. As the fried chicken breading would harden, he created a sauce in order to marinate it to be sweet and spicy. This is how the original fried chicken was born.īut the seasoned chicken was not created by the same man it was created by Yun Jonggyu, as he wanted to create a new way of frying chicken. Lims Chicken served a new way of eating chicken, smaller, individual pieces of fried chicken that was brought over from the United States. However, the modern Korean fried chicken was created by Yu Seok Ho, in which the first Korean fried chicken franchise was born. The breading was light and thin, and it was perfect for a small family. However, in the 1960s, the cooking method changed as there was whole chicken roasted over an electric oven. During the Goryeo Dynasty, the specific type of frying chicken was used with special seasoning made from vinegar and soy sauce.